The secret ingredient for gooey tomato delicousness is butter. I'd heard that before but now I know for sure. You can use farmers market fresh tomatoes for this project, but my were sort of fit for a makeover. I also threw in 1/2 of an heirloom chunked up and left over from lunch rather than see it suffer in the fridge.
2 or more pints of tomatoes, larger ones cut in half
2 cloves garlic, minced
Smattering of basil leaves (or fresh thyme, or oregano)
A glug of white wine
Start with large pan over medium heat, coat with olive oil. Add tomatoes, seasoning with salt and a healthy 2 pinches of sugar. Roast until tomatoes start popping and softening. Stir in garlic till it smells good. Add enough wine to slosh around the pan. Reduce wine at least by half. Swirl in butter. Adjust salt and add basil. Done.
Scrape with with a spoon, throw in chopped black olives like kalamata, toss with pasta, think about cheese, dredge the pan with bread.
Double down on the recipe – No regrets!